Baked Veggie Egg Rolls

1.0 serving(s) Twin Dragon egg roll wrappers
2.0 tbsp Extra Virgin Olive Oil
1.0 cup, grated Carrots, raw
3.0 stalk, medium (7-1/2" - 8" long) Celery, raw
2.0 oz Onion, sweet, raw
1.5 serving Mini Sweet Bell Peppers (3 peppers to a svg)
2.5 serving Del Monte Fresh Cut French Style Green Beans (1/2 cup)
3.0 tbsp Kikkoman Low Sodium Soy Sauce
1.0 tsp Ginger, ground
1.0 tbsp Argo 100% Pure Corn Starch
0.25 cup (8 fl oz) Water, tap
0.5 tsp Salt
0.5 tsp Pepper, black

Preheat oven to 400° Chop celery, onion, and peppers. Shred carrots. Heat oil in large pan over med heat. Add veggies and cook 4-5 minutes, stir often. Add ginger, salt and pepper. Mix corn starch and water, add soy sauce. Pour over veggies and add green beans. Cook 1-2 minutes. Remove from heat. Spread 2-3 tbsp of mix on an egg roll wrap, fold and place on greased baking sheet. Top with spray or coconut oil if desired. Bake 8-10 minutes then turn them over, bake 5-7 minutes more. *Can add other veggies like broccoli, sprouts or cabbage if desired.

Serving Size: 1 roll. Makes 14 to 16

Number of Servings: 13.0

Recipe submitted by SparkPeople user THAINKATHY.